What’s different about Killer Noodle is its clear homage to the spicy Chinese-inflected tantanmen, with sesame and pepper-laden noodles that come in either soups or “dry” style platters. Cash only. Read more.
The hakata-style ramen uses a rich but not overly fatty tonkotsu base while throwing in chili or garlic oil to boost flavor. Comparable to Shin Sen Gumi but with a bit more finesse. Read more.
This Redondo Beach chain prepares classic tonkostu-style ramen and seared chashu pork at reasonable prices. There are various spice levels for any adventurous diners looking to amplify the flavor. Read more.
This all-ramen restaurant from the popular izakaya just across the street serves a completely different bowl here, using thick noodles and a dense, porky broth that's chock full of garlic. Read more.
The thick cut noodles here pick up more broth with every slurp, and additions like chopped onions and garlic oil ensure one doesn't get bored on repeat visits. Read more.
This ramen shop is the best place for Japanese noodles on the Westside. Amp up the flavor with a spice bomb. For something less heavy, opt for the Chuka Soba, a Tokyo-style bowl with a lighter broth. Read more.
The standard ramen offerings can be slightly inconsistent from bowl to bowl, but when it's good, the tonkotsu is very admirable. The Tokyo-style ramen has a burst of bonito to round out the flavors. Read more.
Both the standard ramen and tsukemen are the two best offerings in LA in either category. Formerly just a lunchtime affair, the original Tsujita now serves ramen day and night. Read more.
This transplant regularly fields long lines in the heart of Pasadena. Try varying the flavors with spice and extra chashu pork. To avoid a wait, go in the middle of day, or right before dinner. Read more.
A big chain in its native Japan, Santouka in the Misuwa Marketplace offers some of the freshest, most delicious traditional-style ramen in LA. [Eater 38 Member] Read more.
The focus at Tentenyu is on chicken ramen, with the broth made from scratch and boiled for ten hours, until it becomes rich in the same way you might think of pork-based ramen to be. Read more.
Yamadaya boasts a thick, umami-rich tonkotsu broth and thin noodles. The tsukemen broth has a fishy intensity while the thicker noodles make slurping easier. Read more.
The Hakata-style is one of the most recognizable types of ramen. Completely customizable this loud, raucous dining room will surely remind one of Japan. Read more.
This broth doesn't overwhelm in fattiness like a tonkotsu, and the noodles are slightly better than average alkaline, but the whole bowl adds up to a delicious umami-bomb thanks to high quality sides. Read more.
With an evenly balanced bowl and Hakata-style noodles, it's like old faithful in the landscape of all these new shops. Jinya has a fun fast casual shop in Hollywood & Highland as well. Read more.
The noodles here makes this one of LA's classics. With a dated but charming interior and a wide menu of karaage, dumplings, and takoyaki, it's a perfect late night ramen joint in the South Bay. Read more.
